Crispy roast chicken thighs with beetroot and chickpea salad

"For a roast chicken dinner midweek, try this crispy roast chicken thighs recipe with a warm beetroot and chickpea salad. Beetroot, chickpeas, tomatoes, peppers and crumbled cheese are tossed in the warm chicken juices for a colourful salad."
Prep time:
15 min
Cook time:
40 min
Servings:
4 people

Health Score

High
Medium
Low
8.5 / 10
High score

Glycemic Index

Index
46
Low
Load
24
High

Nutrition per serving:

Calories899.07 kcal45%
Fat53.31 g76%
Carbs51.10 g20%
Sugars10.35 g12%
Protein55.43 g111%
Sodium1071.97 mg54%
Fiber13.49 g48%
Percent Daily Values based on a 2,000 calorie diet.
Glycemic Index
46
Low
Glycemic Load
24
High

Ingredients

1kg chicken thighs
3 tsp olive oil
2 wholemeal pittas, cut into wedges
2 x 400g tins chickpeas, rinsed and drained
300g pack cooked beetroot, drained and cut into wedges
4 salad tomatoes, cut into wedges
1 red pepper, deseeded and sliced
100g reduced-fat salad cheese, cut or crumbled into small pieces (optional)
15g fresh mint, leaved picked
1 tbsp extra-virgin olive oil

Directions

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